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Porcini Mushroom Soup Reviews

This soup is inspired by one that food editor Paul Grimes's Russian grandmother used to make. Dark and woodsy porcini mushrooms add potent aroma and depth and are enlivened by the acidity of tomatoes and the lovely brightness of fresh herbs.

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Reviews

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3.5/4

Excellent. I made a couple of substitutions....I used all Baby bella (portabella) mushrooms; used my chicken broth for 2 cups of water. Used a little more butter and a large can of petite dice tomatoes. Seperately made barley and added it. Yum! Healthy and hearty!

realmaryk
from Lorain, OH
/ 01.07.2015

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i have some superb dried porcinis from oregon and looked for an appropriate dish. made this as written, although per suggestion a tossed in a potato for thickening. anyway, i thought it was only good. very reminiscent of the mushroom soups i've eaten in kitchens all over e. europe & russia. my wife, however, just adored this soup. her inner pole, i guess... still, high return on time and money here. a little porcini made 8 large servings of soup...

michaeladenner
from finicky, florida
/ 11.09.2013

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Loved this soup. Made it for Christmas
eve and it was a huge hit. The only
change I made was to replace the parsley
with cilantro.

A Cook
from laketown mi
/ 12.30.2011

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I made this soup for
a neighborhood
potluck and it was a
big hit! Very hearty
and very flavorful!
I read all the other
reviews and pretty
much took everyone's
advice, making the
following changes -
I did not use dill
but instead added
bay leaf, thyme and
sage. I added
potatoes (diced)
instead of pureeing.
I used creminis
instead of white
mushrooms and added
the soaked porcinis
(chopped) back to
the soup. I also
used 1/2 veg broth,
1/2 water.

PDXline
from Portland, OR
/ 11.15.2011

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Delicious, fresh and hearty. The canned tomatoes are the only thing I might change. Maybe use tomato paste instead. I will sub creminis for white mushrooms next time to get a meatier taste. Very simple and definitely yummy.

Carmelle926
from San Diego, CA
/ 04.14.2011

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We loved this soup! I added extra onion and garlic as some of the other here did (I can never get enough). I accidentally thought I had more white mushrooms than I did, so I ended up with a blend - extra porcini, 8oz white, 8oz baby bella. It was thick and flavorful!

gretcheepoo
from NWI
/ 04.11.2011

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I love this labor intensive recipe and have made it
a dozen times. It's always a request for potlucks
too. My modifications: I use crimini instead of
white mushrooms, season at every stage with salt
and ground black pepper, add 2-3 cups of
chopped kale or cabbage, add more chopped
carrot or beets for chunkier soup, and finish each
serving with a little creme fraiche. The other
dishes in the Hanukkah meal are also delicious
and worth the effort.

madeitmyself
from Seattle
/ 11.02.2010

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I really liked this soup..I added about a cup and a half of dried mushrooms and let them soak for 30 minutes to intensify the flavor of the broth. I used half chicken broth and half water, and thought it made for a richer broth. Added a handful of barley and skipped the puree step. A good soup for a cold New England day!!

divinefeline
from Boston, MA
/ 01.31.2010

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Base of this soup is
really standard (and
great), any mushroom
would do really.
I used a big can of
diced tomatoes
instead of a 15oz,
as well as part veg
broth instead of
just water.
I also don't like
dill, so instead, I
put fresh thyme,
rosemary, a bayleaf
and some black
peppercorns in
there.
As others mentioned,
throwing in some
barley or potatoes
would be awesome and
totally fit in this
soup, esp if you
don't want to blend
anything and want to
thicken it up.
Even better if you
broil some good
rustic bread with
some olive oil,
garlic/herbs to go
with the soup.
Really quick to
make.

podunk411
from Los Angeles
/ 01.02.2010

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I really
wanted a mushroom
soup I could enjoy.
I did the barley,
extra salt, pureed
part to thicken,
decreased the dill
and added some
basil. It still
tasted like a mud
pie to me. Tried a
bit of sour
cream..rich mud pie.
I like mushrooms in
salads and on pizza...
To make a soup just
intensifies the
muddy taste...sigh.